Best Delicious Low Fat Pasta Primavera Sauce Recipes

EASY PASTA PRIMAVERA RECIPE

Steps:

• Heat oven to 450 degrees F.
• Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
• Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
• While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
• Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
• Sprinkle Parmesan cheese and serve immediately.

HEALTHY PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
• Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

LOW-FAT PASTA PRIMAVERA

Steps:

• Prepare pasta according to package directions. Drain and set aside cooked pasta.
• While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onions and cook until translucent, about 2 minutes. Add the carrots and cook for another 4 minutes or so. Add the garlic and cook about 30 seconds until fragrant. Remove the mixture from the pan into a bowl and set aside.
• Add the mushrooms in a single layer and saute for about 4 minutes. Remove from the pan and set aside in the bowl with the carrots.
• Add the zucchini and squash to the pan and saute until lightly golden, 4-5 minutes. Remove from the heat and add to the other cooked vegetables.
• Add the broth to the heated skillet along with the half and half. Let simmer for about 3 minutes. Stir in the Parmesan cheese. Then add the cooked pasta and all of the veggies along with the frozen peas. Stir together and let cook for about 5 minutes. The liquid should cook down. Serve with chopped herbs and more cheese if desired.

PASTA PRIMAVERA SAUCE

Steps:

• In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

LOW FAT CREAMY PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions.
• Saute garlic in oil, adding carrots and green vegetables.
• Cover and simmer for 5 minutes.
• Remove from heat.
• Blend yogurt and cheese in blender until smooth.
• Drain pasta.
• Toss with remaining ingredients to sprinkle on top.
• Serve hot with extra grated cheese.